North Indian cooking is simple. The gravy is the Key:
In a wok, take 5-6 table spoon of oil. Saute onions, green chillies, ginger & then add tomatoes and
saute them some more.
Add 1 to 2 teaspoon of mixed - garam masala, chat masala, tandoor masala, chole masala, kashmiri chilli
powder & turmeric powder 1 tablespoon. Add salt to taste, and 1 teaspoon of sugar. (Garlic if required)
Continue heating till oil leaves the side. Nicely grind the mixture, adding 1/2 a cup of cream.
Use the above paste for making channa, rajma, panner etc. Also, add some heated Ghee (1 or 2 table
spoon) at the end.
